|
(11) | EP 0 609 169 A3 |
| (12) | EUROPEAN PATENT APPLICATION |
|
|
|
|
|||||||||||||||||||||||||||
| (54) | Couscous |
| (57) A shelf-storable new and improved couscous food product satisfying traditional couscous
granular mouthfeel is made by extruding a wheat-based doughy mass and cutting the
extrudate into particles of uniform couscous size (i.e., between about 0.85 and about
2.5 mm. mesh). When examined under a magnification of 12 times, the new particles,
although lacking the agglomeration structure of traditional couscous, have a mouthfeel
structure characterized by (i) substantially smooth surfaces on the exterior thereof
and (ii) angularly projecting edges on the exterior thereof. Further, the particles
are substantially translucent, have a Water Absorption Index greater than 4.7, and
have a substantially uniform and dense extrusion compacted composition comprised essentially
of the starches and gluten-forming proteins in a blend of durum wheat flour or middlings
or semolina and an optional content of flours or middlings or farinas of cereal grains
other than durum wheat. At least about 80% of the dry solids weight of the starches
in the product are gelatinized. The product is quickly hydratable in preparing it
for consumption. |